Now that the vegetables are flooding in, I have turned once again to one of my staples in order to utilize them: the frittata. I have learned there really is no wrong way to make a frittata, and you can put almost anything into one. For the one in the picture, I used Tantre Farm spinach and scallions from my farm share, added sun-dried tomatoes, and topped it off with grated Parmesan cheese. The eggs came from Back Forty Acres. I cooked up some bacon as well and had myself a little breakfast for dinner. The nice thing about these big-dish frittatas is I can take pieces of it to work for a midmorning snack for several days. Last night I made one with kale, scallions, onion, and cheddar cheese. Ah, the frittata. Making dark leafy greens taste good since...forever!
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